Cheesy Taco Tater Tot Hotdish

Prep Time 15min Cook Time 30min
Serves 4

Cheesy Taco Tater Tot Hotdish baked in a cast iron skillet. Gluten-free recipe.


  • 3/4 pound grass-fed ground beef (80/20 fat percentage)
  • 1/2 of a large onion, chopped
  • 3/4 teaspoon sea salt, divided
  • 1 clove garlic, minced
  • 1 teaspoon cumin powder
  • 1 1/2 teaspoons chili powder
  • 1/2 cup salsa
  • 1 (14.5 ounce) can black beans, drained
  • 9 slices Tillamook Farmstyle Thick Cut Medium Cheddar Sliced
  • 1 bag frozen tater tots
  • toppings: sour cream, cilantro, tomatoes, radishes, bell peppers, green onions


Heat 10 inch cast iron skillet over medium high heat. Add ground beef, and use a wooden spoon to break up into tiny crumbles. Cook for 2 minutes, stirring. Add 1/2 teaspoon salt and chopped onion and garlic. Continue to cook until beef is no longer pink and onion is translucent. 

Add cumin, chili powder, remaining 1/4 teaspoon salsa, and black beans. Cook for 5 minutes, then remove from heat. Smooth out mixture, then in a circular pattern, layer cheese slices, then tater tots on top. 

Bake for 30 minutes, until tater tots are crispy and cheese is melted and bubbly. Remove from oven, and add all the toppings you'd like. Serve. 

Leftovers will keep in the refrigerator for up to 3 days. Freezes well too! 


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